Blackcurrant Pychotka Cake
Pani Walewska Cake Recipe, or Pychotka Cake
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Today I invite you to a delicious layered cake with melting shortcrust pastry baked with sweet meringue, layered with a delicious pudding-buttercream and tart blackcurrant jam. Pani Walewska cake is a great cake for various occasions, because it yields a large baking tray and is nicely portionable. So check out my recipe and see how to make pychotka cake.
Table of Contents
Blackcurrant Pychotka Cake recipe step by step
If you are looking for a cake recipe that will delight everyone, then you must try this recipe!
Currant delight cake recipe
Wyposażenie
- Recipe for a baking pan of size 20/30 or 24/24 cm.
Składniki
ingredients for shortcrust pastry for Pani Walewska cake
- 450 g wheat flour – all-purpose ((3 cups) )
- 200 g butter
- 70 g powdered sugar ((1/2 cup) )
- 5 egg yolks ( from size L eggs)
- 1 teaspoon baking powder
- 1 tablespoon natural yogurt ( or sour cream)
ingredients for the meringue for the cake
- 5 egg whites (from size L eggs)
- 200 g sugar ((1 cup) )
- 1 teaspoon potato starch
- 1 teaspoon vinegar (or lemon juice)
- almond flakes (for sprinkling)
ingredients for the pudding cream for the delight cake
- 500 ml milk ((2 cups) )
- 1 vanilla pudding ( 40 g sugar-free)
- 1 tablespoon wheat flour
- 4 tablespoons cappuccino coffee ((powder) or 2 tablespoons of regular instant coffee powder)
- 4 tablespoons sugar
- 200 g butter (soft )
additionally:
- jam (currant from Stovit)
Instrukcja
How to make shortcrust pastry for the delight cake
- Knead the dough from the given ingredients.450 g wheat flour – all-purpose, 200 g butter, 70 g powdered sugar, 5 egg yolks, 1 teaspoon baking powder, 1 tablespoon natural yogurt
- If it doesn’t stick together, add a little cold water.
- Divide the dough into two parts and chill for an hour.
- Take out the doughs and roll them out to the size of the baking pan.
- Spread the dough with Stovit currant jam..jam
How to make meringue for the cake
- Lightly whisk the egg whites, slowly add sugar and increase the mixer speed.5 egg whites , 200 g sugar
- Whisk until the egg whites are very thick, white, and glossy, add potato starch and vinegar, whisk briefly.1 teaspoon potato starch, 1 teaspoon vinegar
- Spread the meringue over the shortcrust pastry with jam.
- Sprinkle with almond flakes on top.almond flakes
- Bake at 160 degrees (top/bottom mode) for about 40 minutes.
- If you cannot bake both layers simultaneously, first whisk half of the egg whites with half of the sugar, and the second part just before baking the second base.
- Cool the finished cake.
How to make pudding-butter cream for Pani Walewska cake
- Heat about 400 ml of milk in a saucepan.500 ml milk
- In the reserved portion of milk, dissolve the pudding, add sugar, wheat flour, and coffee – mix.1 vanilla pudding, 1 tablespoon wheat flour, 4 tablespoons cappuccino coffee, 4 tablespoons sugar
- Pour the mixture into the boiling milk and cook until the pudding thickens.
- Cover the still hot pudding with cling film and set aside to cool to room temperature.
- Whisk the soft butter at high speed for about 10 minutes.200 g butter
- Start adding the cooled coffee pudding one tablespoon at a time.
- Whisk until all the pudding has been added.
- Place one of the shortcrust layers in the baking pan.
- Spread the pudding cream.
- Carefully place the second layer so that the meringue is on top.
- Chill the whole thing for several hours in the refrigerator – or preferably overnight.
Wartości Odżywcze
Pychotka Mrs Walewska Cake – notes
Blackcurrant Pychotka Cake, or Pani Walewska.
The cake is called pychotka because it is simply delicious.
It consists of layers of shortcrust pastry with meringue and almonds, a layer of Stovit blackcurrant jam, and a delicious, lightly coffee-flavored pudding cream.
The whole is not too sweet at all, but perfectly balanced.
How to make Pani Walewska cake – tips
The cake may seem laborious, but it is not. The work will go smoothly if you divide the preparations into stages.
First, prepare the shortcrust pastry. You can knead it with your hands or mix it in a food processor. The finished dough needs to be chilled in the refrigerator. Therefore, you can make it in advance – e.g., the day before and store it in the refrigerator.
While the dough is chilling, prepare the meringue – beat the egg whites with sugar thoroughly until they are white and shiny, and all the sugar has dissolved. How to check if the meringue is ready? Take a little of the beaten egg whites with sugar on your finger and rub them between your fingers. If you don’t feel any sugar crystals, the meringue is ready :)
The shortcrust base is baked immediately with the meringue. You need to bake two such bases.
I baked them simultaneously – one in a mold, and the other directly on baking paper. The meringue here grew a bit to the sides, and I trimmed it before assembling the cake.
Before applying the meringue to the shortcrust pastry, spread the pastry with a layer of blackcurrant jam – it will provide a nice tartness and break the sweet taste of the meringue. Finally, sprinkle the meringue with almond flakes and bake.
In summary – we bake two cakes consisting sequentially of a shortcrust base, blackcurrant jam, meringue, and almond flakes.
We layer the prepared cakes with pudding-buttercream. See my recipe and check how to make a fluffy pudding cream. For a more interesting taste, I prepared my cream with the addition of instant coffee. You can choose any coffee flavor here.
Place the finished Pani Walewska cake in the refrigerator for a few hours – so that the flavors meld together.
I hope that my version of pychotka cake will appeal to you and you will gladly use this recipe :) Let me know in the comments how you liked the cake.
If you like such layered cakes with cream, then try other recipes from my blog :D
Post prepared in cooperation with Stovit brand
Recommended recipes for layered cakes with cream
Be sure to also try my other recipes for delicious and beautiful layered cakes with cream. Here I recommend these three recipes:
Popularne Przepisy
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Pani Walewska Cake Recipe
Today I have for you a recipe for a traditional layered cake with cream, which is pychotka cake. This cake looks and tastes sensational. Despite the many visible layers in the cross-section, it is not difficult to make - especially if you approach it properly. Prepare the shortcrust pastry in advance and chill it in the refrigerator. Then you can take it out shortly before baking and significantly simplify and shorten your work. When you have the ready semi-shortcrust pastry, you make the meringue. Spread the meringue on the blackcurrant jam-smeared base and finally sprinkle with almond flakes. Bake and cool the prepared shortcrust-meringue bases. Now you just need to prepare a buttercream with pudding and coffee.
How to make pychotka cake?
See my detailed step-by-step recipe for shortcrust pastry and pudding cream. Learn how to make meringue for cake and how to prepare a light buttercream with pudding. With this recipe, Pani Walewska cake will turn out perfectly for you, and you will surely delight your whole family and guests with its extraordinary taste. Be sure to try it and also see my other shortcrust pastry recipes. You will surely find something for yourself here.
